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Jul 4, 2011

I started to write this post a few days ago, but life turned a little funky and the post never got finished.

People have been doing it for thousands of years.. and in all sorts of places.. My mother did it, and hers before her... so if this is the case why am I and why have I been spooked by the thought of it and commitment to it.. For the whole, I am worried about not having enough buckets to accommodate the family should I poison them all.. I am talking about lacto fermented vegetables - which fills me with the same trepidation as biological warfare. But fear is to be overcome and a big fat cabbage did I buy...

I read a few recipes and I decided to wing it and follow the basics.. no wonder I am scared of toxififing everyone *laughing*

I also bought a huge jar, to put my cabbage in..see above...Every recipe I looked at said to use some sort of whey or something to give it a jump start, they only thing I had was a little Kefir whey.

I fished some out and put it aside in a glass

I thought about using the kitchen whizz to cut up the cabbage but decided on using a knife.. I cut up 3/4 of the cabbage the rest we ate for dinner :-)

I added a couple of tablespoons of salt, and then with the pestle I bruised the cabbage until it was sort of glossy, I added about 2 tablespoons of the Kefir Whey, mixed it with my hands and then put it into my big new jar...then took it all out and put it in an old jar.. way smaller. I was amazed but I really shouldn't have been at how much that cabbage squished down.. The bowl ended up at 1/4 of the volume.
I wanted to weight it down but nothing fit in the mouth of the jar, so I cut a circle out of an ice cream container lid.

After I stacked it in the jar, I topped it up with water that had been sat out overnight.

So there it is, my first jar of sauerkraut I hope - After 4 days, I put it in the fridge, I am not sure what it is meant to look or smell like, presently it smells a little like cabbage and a wee bit sour.. maybe tomorrow I will try it and see. If I make this again, I think I will do it without the water, the cabbage I used had plenty of liquid to cover it..

3
OF YOU SAID:

Hey Wendy...good to have you back....I've always wondered about lacto fermented veg....I've never tried sauerkraut....I wonder what it tastes like too....I thought salt would be needed for doing this sort of thing...hope it works for you...Maybe I should give it a try too...might see how yours goes first...lol

Hi Nellymary, lacto fermented veges are so good for you, like drinking Kefir :-) You do put salt in sauerkraut, about two tablespoons I did mention it in the post, however it is a lot less salt than I thought would be needed. If your going to try kraut, don't go with anything you might find in a supermarket most is done with vinegar, read the labels :-)

great timing! I have a cabbage in the fridge and fresh whey from making cottage cheese. I was thinking of making sauerkraut, but a little unsure of the process, even after reading recipes. You have given me the confidence to give it a try. I have had sauerkraut a few times from the German sausage stand at various markets - but now I wonder if it was proper fermented sauerkraut or just vinegared. It will be great to make the real thing! Thanks again.